Simple Deviled Eggs

Directions

1. 1
   Peel and halve the hard-boiled eggs, and remove the yolks to a small bowl.
2. 2
   Add the mayonnaise, Dijon mustard, relish, lemon juice, cayenne, salt, and pepper to the bowl, and mash everything together with a wooden spoon until smooth.
3. 3
   Pipe the filling back into the egg halves with a frosting bag with a large star tip (or spoon it in with a teaspoon).
4. 4
   Sprinkle with chives.
5. 5
   To avoid pockmarked eggs, use older eggs.
6. 6
   They are generally easier to peel than fresh, and I hate peeling eggs!
7. 7
   Place the eggs in a large saucepan, and cover with cold water.
8. 8
   Once the pot has come to a boil, cover the pot and remove from the heat; let the eggs sit in the water for 14 minutes.
9. 9
   Rinse under cold water, then peel.